Vietnamese Water Buffalo Stew

local_grocery_store Ingredients

• 2 lbs water buffalo meat, cut into 1-inch cubes
• 2 stalks lemongrass, smashed
• 2-inch piece ginger, sliced
• 3 star anise, whole
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 6 cups chicken or beef broth
• 2 tbsp fish sauce
• 8 oz rice noodles, cooked according to package instructions
• 4 lime wedges, for serving
• 1 cup fresh herbs (cilantro, Thai basil, mint), chopped, for serving

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat.
2. 2.Add the lemongrass, ginger, and star anise and cook until fragrant, about 1 minute.
3. 3.Add the onion, carrots, celery, and garlic and cook until the vegetables are softened, about 5 minutes.
4. 4.Add the water buffalo meat and cook until browned on all sides, about 5 minutes.
5. 5.Add the broth and fish sauce and bring to a boil.
6. 6.Reduce the heat and simmer for 2-2.5 hours, until the meat is tender.
7. 7.To serve, place a portion of rice noodles in a bowl and ladle the stew over the top. Squeeze a lime wedge over the top and sprinkle with fresh herbs.

lightbulb_outline Tips

• chevron_rightIf you can't find water buffalo meat, you can use beef or bison instead.
• chevron_rightFor a spicier stew, add some sliced jalapenos or red pepper flakes.